Green Chile Mac and Cheese is a one pot recipe that’s ready in just 30 minutes! This super creamy mac and cheese has just the right amount of green chiles to create the most flavorful kick. I never have leftovers of this dish!
Check out more of the best one pot recipes like One Pan Chicken and Rice, One Pot Lemon Orzo and One Pot BBQ Chicken and Bacon Pasta.
Table of Contents
- Why we love this Green Chile Mac and Cheese:
- Green Chile Mac and Cheese Ingredients:
- How to make Green Chile Mac and Cheese
- Variations and Substitutions
- How to store Green Chile Mac and Cheese
- Can I freeze Green Chile Mac and Cheese?
- Serving suggestions:
- More mac and cheese recipes you’ll love!
- Easy One Pot Green Chile Macaroni and Cheese Recipe
I’m a sucker for homemade mac and cheese! And when you add some green chiles into it for added flavor? Swoon!
Green Chile Mac and Cheese is exactly as amazing as it sounds. Creamy, rich homemade macaroni and cheese has just the right amount of bold green chiles for that extra something special.
I love serving up this stuff at game days, potlucks, and parties of all kinds. Mac and cheese is always a big hit – but when you add green chiles to it, it becomes everyone’s favorite dish. Make it for your next gathering to see what I mean!
Why we love this Green Chile Mac and Cheese:
- One Pot: One pot recipes are my absolute favorite. They’re so easy to make and even easier to clean – the best win-win!
- Budget Friendly: If you take a quick look at the ingredients listed below, you’ll see that they’re minimal and on the more affordable side.
- Flavorful: The medley of spices and green chiles make this macaroni anything but bland.
Green Chile Mac and Cheese Ingredients:
- Elbow Macaroni: You can use whole wheat or regular pasta, whichever you prefer! I’ve found that it doesn’t really change the 1:1 pasta to liquid ratio.
- Chicken Broth: I always recommend using low-sodium chicken broth. That way, you can add more salt as needed and better control the amount of sodium in your dish.
- Cream: I like to use table cream. If you’re unable to find any at the store, half and half will work in a pinch.
- Cheese: You can use monterey jack or mozzarella. Either way, just make sure it’s freshly shredded right off the block. Pre-shredded cheese may seize up when you mix it with the other ingredients.
- Green Chiles: These are pretty mild. Even my kids who are pretty sensitive to spice don’t complain!
- Spices: A simple medley of garlic powder, onion powder, cumin, salt and pepper create the very best flavor here.
How to make Green Chile Mac and Cheese
Take a quick look at just how easy this mac and cheese with green chiles really is! For more exact step by step instructions, scroll down to the recipe card at the bottom of the page.
- Combine the broth, cream, seasonings and chiles in a pot over medium heat. Bring to a simmer.
- Stir in the macaroni. Cook until al dente. Then, stir in the cheese until melted.
Variations and Substitutions
- Add some meat – Feel free to add in some chopped Oven Cooked Bacon or shredded chicken!
- Mix in veggies – You can feel free to stir in pretty much any veggie that sounds good to you.
- Change the cheese – Not a fan of monterey jack or mozzarella? Grab some cheddar cheese! No matter what cheese you go with, just try to avoid using pre-shredded bagged cheese.
- Make it spicy – The green chiles already add a kick. However, you can always enhance that subtle spicy flavor with some chopped jalapeños or serranos.
- Adjust the consistency – If you want to make things even lighter, you can swap out some of the milk for broth. Or you can go the other route and use all whole milk.
How to store Green Chile Mac and Cheese
Leftover mac and cheese will stay fresh for up to 3 days in the refrigerator. Just make sure to keep it in an airtight container. To reheat individual portions, just add a splash of water or broth and pop it in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.
Want to reheat the entire dish? Go for it! Add a big splash of water, milk or broth and place, covered, over low heat on the stove. Stir occasionally. If it is still thick and not saucy and creamy, add in another splash of liquid.
Can I freeze Green Chile Mac and Cheese?
If you know you want to freeze this green chile mac and cheese, make sure that you stop cooking while your pasta is still slightly firm, just a couple minutes before you would want to eat it.
Then, let it cool slightly before covering tightly and placing in the freezer for up to 3 months.
To serve, I recommend defrosting it at room temperature for several hours or in the refrigerator overnight.
Serving suggestions:
Sometimes, I like to cook up a Baked Chicken Breast (or Slow Cooker Chicken Breast for something hands off!) or some of this The BEST Crock Pot Pulled Pork and serve it next to the mac and cheese – or right on top of it!
Other delicious proteins that pair well with this gooey mac and cheese include Air Fryer Steak and Baked Pork Chops.
More mac and cheese recipes you’ll love!
- Healthier Baked Mac and Cheese — if you love that crispy top!
- Ultra decadent Baked Macaroni and Cheese
- Easy Homemade Mac and Cheese — a quick stovetop version
- Turkey Chili Mac and Cheese — a hearty, protein-loaded version.
- Instant Pot Mac and Cheese — quick and hands off!
Easy One Pot Green Chile Macaroni and Cheese
written by Ashley Fehr
Ingredients
- 2½ cups low sodium chicken broth, (or vegetable)
- 2½ cups table cream, (10%-20% fat)
- 1 tablespoon butter, (optional)
- 1 teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1-2 cans diced green chiles, (1 can for mild, 2 cans for extra heat!) 113 ml or ½ cup each
- 3 cups macaroni, (380 grams)
- 2 cups shredded Monterey Jack or Mozzarella Cheese
Instructions
- In a large pot, combine the broth, cream, salt, cumin, onion powder, garlic powder, pepper and green chiles (1 or 2 cans). Bring to a simmer over medium-high heat.
- Stir in uncooked macaroni, cover and cook, stirring often, until macaroni is al dente (about 10 minutes).
- Add cheese and stir until melted. If needed, add an extra splash of broth to make the sauce come together.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Anne Taylor says
I’d make a chick pea curry! Thanks so much!
Ashley Fehr says
Sounds great! Thanks for entering 🙂
mrdisco says
I would cook up some stirfry
Ashley Fehr says
Love stirfry!
kristen visser says
The first thing I would cook up is spaghetti! big pasta fans over here
Ashley Fehr says
We are too!
Tiffany says
Your Mac and cheese looks divine! I love the fact the pan can go in the oven, I would love to make a stir fry or stew! I usually transfer my stews over to a casserole dish. So this would be great! Thanks for the opportunity ?
Ashley Fehr says
This would work really well for that! Thanks Tiffany!
Alexandra robertson says
I would whip up a soup with kale, sweet potato, and turkey. Bring on fall please!
Ashley Fehr says
Haha, yes, I’m so excited for fall comfort food!
Nicole Pyles says
Oh my GOD this looks so good. I love the green chile idea actually! I may try it with gluten-free mac & cheese noodles 🙂 I think I would try your recipe in the pan first, and then maybe some fried chicken! 🙂
Ashley Fehr says
Fried chicken is always a hit! Thanks Nicole!
Mark V says
I think id try a quick chili
Ashley Fehr says
Chili is so perfect in the cooler weather!
SUMMER PLEWES says
I would cook up my moms macaroni , hamburger and tomato recipe. A family favorite!
Ashley Fehr says
Mom’s recipes are always a hit!
Teri Giese says
Still so hot here in AZ., been slow cooking everything! To be a rebel, maybe make a big batch of spicy, creamy, baked potato soup.
Ashley Fehr says
Haha, yeah I can imagine! Potato soup is my favorite soup 🙂
Tainan Lu says
the first thing I’d cook up in it is clam chowder
Ashley Fehr says
Perfect comfort food!
Belinda McNabb says
the first thing I would make is a pasta sauce
Ashley Fehr says
This is a great tool for that!
Danielle says
I’d cook curry chicken
Ashley Fehr says
That sounds great!
Judy Cowan says
I would make one pot spaghetti and meat sauce! It looks like a great pan!
Ashley Fehr says
That sounds great! Interestingly enough I have a one pot spaghetti and meat sauce recipe I’m working on too! Fewer dishes is always better 🙂
Crystal Porter says
I would make a big ol’ stir fry. It would be divine.
Ashley Fehr says
Stir fry is always good!
Danielle says
I absolutely loved your mix and match one pot pasta guide. I’ve got it saved for future reference, along with this mac & cheese! Holy cow, this looks delicious!
Ashley Fehr says
Thanks Danielle! It was a fun project, though we ate a LOT of pasta over the span of a couple weeks. Lol.
Brenda Witherspoon-Bedard says
I would make our families ginger chicken – so yummy – thanks for the chance to win 🙂
Ashley Fehr says
Oh, I love ginger chicken! Thanks to Circulon for the products! 🙂
Jennpup (@jennpup) says
I’d make my one pan chicken enchiladas. Ole’ 🙂 I love Circulon.
Ashley Fehr says
I love the sound of that!
Lori Jackson says
My famous Pot Roast that the Family goes nuts for!
Ashley Fehr says
Sounds like the perfect thing for fall!
seham merzib says
a chicken stir fry
Ashley Fehr says
Great choice!
lynn clayton says
i love the mac and cheese i think i want to lick the screen it looks so good
Ashley Fehr says
Haha, thanks!